Derived from a West African plant, these seeds bring a ton of unique flavor to typical dishes, used widely as a substitute for traditional black peppercorns. Fantastic on steaks and fish, they also bring chowders or a lentil soup to a whole new level. The possibilities are endless.
Grains of Paradise rose to popularity after A New York Times article was published by author Amanda Hesser where she states, “I put a few between my teeth and crunched. They cracked like coriander releasing a billowing aroma, and then a slowly intensifying heat, like pepper at the back of my mouth. The taste changes in a second. The heat lingered. But the spice flavor was pleasantly tempered, ripe with flavors reminiscent of jasmine, hazelnut, butter and citrus, and with the kind of oiliness you get from nuts. They were entirely different from black peppercorns and in my mind, incomparably better.”
Pick some up from the coop next time you’re in, and give a new twist to an old favorite dish!